I also used fresh baby spinach and garlic, although no fresh herbs. As someone else suggested, I sauteed the onion, garlic, and spinach in olive oil before combining them with the cheese. My preference is to use jumbo shells, just because they are easier to stuff and serve. I bought a 10 oz. box and had plenty left over. I partially cooked the pasta beforehand, so I omitted the water, and I was able to take the manicotti out of the oven 5-10 minutes early.
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I also used fresh baby spinach and garlic, although no fresh herbs. As someone else...